Ingredients

For the Cilantro Lime Dressing:
• 2-3 Tablespoons Extra Virgin Olive Oil
• 2 limes, juiced
• 1-2 Tablespoons white wine vinegar
• 2 teaspoons grainy Dijon mustard
• 1 Tablespoon cilantro, finely chopped
• kosher salt and freshly ground black pepper, to taste
For the Salad:
• 2 cups baby spinach
• 2 cups arugula
• 2 cups butter lettuce
• 1/4 head iceberg lettuce, finely chopped
• 1 bunch (about 8) green onions, chopped
• 1/4 pound green beans, trimmed, blanched and cut in half
• 1 avocado, pitted and diced

Instructions

For the Cilantro Lime Dressing:
1. In a small bowl, combine all the vinaigrette ingredients and whisk until thoroughly blended.
For the Salad:
2. In a large mixing bowl, combine the lettuces, green onions, and green onions. Gently toss the greens thoroughly with about 3 tablespoons of the vinaigrette. Place the greens onto six salad plates (white looks nice), arranging any of the little pieces that have fallen to the bottom of the bowl on top.
3. Place several pieces of the diced avocado on each plate. Lightly drizzle with a bit more vinaigrette. Serve immediately.

Ingredients

• 2 cups gluten-free focaccia bread, torn into bite-sized pieces (I recommend Chebe)
• 6 cups baby spinach
• 2 cups shredded cooked turkey or chicken, torn into pieces
• 1/4 cup dried apricots, cut in thin slivers
• 1/4 cup dried cranberries
• 1/4 red onion, thinly sliced
• 1/3 cup white wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 Tablespoon grainy Dijon mustard
• 2 teaspoons snipped fresh rosemary (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 ounces crumbled blue cheese
• 1/4 cup walnuts, toasted and chopped
• Cracked black pepper (optional)

Instructions

1. Preheat oven to 350 degrees F. Spread bread on rimmed baking pan. Bake 10 to 15 minutes or until lightly toasted, stirring twice.
2. For dressing, in a medium bowl whisk together the white wine vinegar, 1/4 cup olive oil, mustard, rosemary, salt and pepper.
3. Meanwhile, in a large salad bowl toss together spinach and salad dressing. Top with turkey, dried apricots, cranberries, red onion, blue cheese and walnuts.
4. Add bread when it is lightly toasted and toss everything together. Finish with freshly ground black pepper and serve.

Ingredients

For the Roasted Vegetables
• 2 medium heads broccoli, cut into bite sized pieces
• 1/2 pound brussels sprouts, trimmed and halved
• olive oil
• Kosher salt, freshly ground pepper, garlic powder, to taste
For the Salad
• 1 head Romaine lettuce, chopped
• 5 green onions, sliced
• Roasted vegetables
• Your favorite Caesar dressing (I recommend this one.)
• Kosher salt, freshly ground pepper, to taste
• Parmesan Cheese, grated

Instructions

For the Roasted Vegetables:
1. Heat oven to 400. In a medium bowl or large plastic bag, toss broccoli and brussels sprouts with the olive oil and Kosher salt, freshly ground pepper, garlic powder, to taste.
2. Put vegetables on rimmed baking dish and roast for 10 minutes. Remove from oven, stir vegetables and return to over for another 5 to 10 minutes, or until golden brown and crispy.
3. Remove from baking sheet and place on a towel lined plate to drain the excess oil (you don't want it in the salad).
For the Salad:
4. In a large bowl, toss the lettuce, green onions, and dressing. Divide between four bowls. Top with roasted vegetables. Sprinkle each bowl with parmesan cheese and serve.

Ingredients

For the Lentils:
• 1 cup dried green, brown, or French lentils
• 2 cups low-sodium vegetable broth or water
• 1 bay leaf, 1 garlic clove, or other seasonings (optional)
• 1/4 - 3/4 teaspoon salt
For the Salad:
• 1 head butter lettuce, torn into bite-sized pieces
• 1 small red onion, diced
• handful of kalamata olives, chopped
• 1 tomato, diced
• juice of 1 lemon
• olive oil (optional)
• 4 ounces soft goat cheese, crumbled
• bacon or pancetta, cooked until crispy and crumbled

Instructions

For the Lentils:
1. Wash Lentils in a strainer or colander. Pick over and remove any shriveled lentils, debris, or rocks. Thoroughly rinse under running water. Then transfer the rinsed lentils to a saucepan and pour in the broth/water. Add any seasonings being used, reserving the salt.
2. Bring the broth/water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. Cook, uncovered, for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered.
3. When lentils are done, remove from pot and allow to cool in a serving dish.
For the Salad:
4. While the lentils are cooking prepare the rest of the ingredients.
5. Divide lettuce onto individual serving dishes.
6. When lentils are cooled, add onion, tomato and olives and top with lemon juice (and olive oil if using). Mix ingredients together. Crumble goat cheese and sprinkle bacon over the top. Divide the lentils between the lettuce plates and serve.

Ingredients

• 2 cups low-sodium vegetable broth
• 1 cup quinoa
• 1 medium red onion, finely chopped
• 1 Tablespoon olive oil
• 1 package halloumi, sliced into thin pieces
• 4 green onions, chopped
• 1 large handful arugula/rocket
• 1 ounce smoked almonds, roughly chopped
• 1/2 ounce pumpkin seeds
• 1/3 cup pomegranate seeds

Instructions

1. Bring 2 cups of low-sodium vegetable broth to a boil. Stir in 1 cup of quinoa, bring back to a boil, cover, cook over medium heat for 12-15 minutes, or until quinoa has absorbed all the broth. Remove from the heat, fluff, cover and let stand for 15 minutes.
2. In a small pan, cook the red onion in two teaspoons of olive oil on medium low heat for 15 minutes until they are soft and sweet. Keep an eye on them to make sure they don’t burn. When the onions are done drain onions and oil into small dish and set aside.
3. In the same pan, place several of the halloumi slices cook 2-3 minutes or until lightly golden on each side, flip and cook the other side until also lightly golden. Repeat with the remaining slices.
4. Pour the quinoa into a large serving bowl and mix it together with the arugula, halloumi, red onion, green onion, almonds and pumpkin seeds.
5. Scatter the pomegranate seeds on top of the salad and serve.

Ingredients

• 6 cups broccoli florets
• 2 cups red grapes
• 1 Tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped red onion
• 1/2 cup mayonnaise or greek yogurt or combination of the two
• 2 Tablespoons white wine vinegar
• 2 Tablespoons grainy Dijon mustard
• 8 slices bacon, crisp-cooked and crumbled
• 1/2 cup chopped, smoked almonds

Instructions

1. Preheat oven to 425 degrees F. Spread broccoli and grapes in a single layer on a 15x10x1-inch baking pan. Drizzle with olive oil, salt, and pepper and toss to coat. Roast, 20 to 25 minutes or until broccoli is starting to brown and grapes are soft, stirring once halfway through roasting time. Remove from the oven and sprinkle with red onion. Cool slightly.
2. Meanwhile, in a small bowl whisk together the mayonnaise, lemon juice, and mustard. Place broccoli mixture in a serving bowl. Toss with the dressing and top with bacon and smoked almonds.

Ingredients

For the Salad
• 1 pound Brussels sprouts, trimmed, cleaned and shredded (should yield about 5 shredded cups)
• 4 ounces finely crumbled Gorgonzola
• 1 small red onion, halved and finely diced
• 1/3 cup sweetened dried cranberries
For the Dressing
• 1 1/2 Tablespoons grainy dijon mustard
• 1/4 cup unfiltered apple cider vinegar
• 1/4 cup mayonnaise or greek yogurt (I used a combination)
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. In a small bowl, whisk together the dressing ingredients. Set aside. In a large bowl, toss together the Brussels sprouts, Gorgonzola, onion and cranberries. Drizzle with dressing. Toss to evenly distribute. Serve immediately or refrigerate 1 hour.

Ingredients

For the Mustard Dressing
• 3 Tablespoons olive oil
• 3 Tablespoons red wine vinegar
• 2 Tablespoons grainy Dijon mustard
• 1 garlic clove, minced
• salt and freshly ground pepper, if desired
For the Salad
• 1 Tablespoon olive oil
• 3/4 lb butternut squash, peeled and cut into 3/4 inch cubes
• 1 large onion, cut into chunks
• salt and freshly ground pepper, if desired
• 1 package Hot Italian Turkey Sausage
• 4 cups mixed baby lettuce leaves
• 1/2 cup smoked almonds, toasted and coarsely chopped

Instructions

To Make the Dressing
1. Put oil, vinegar, mustard, garlic, and salt and pepper, in a jar or bowl; shake or mix until well combined.
To Make the Salad
2. Heat oven to 375°F. Line a baking sheet with parchment paper or foil. Combine oil, butternut squash, onion and salt and pepper, if desired, on prepared baking sheet and arrange in a single layer. Roast, uncovered, in preheated oven, turning once during cooking, for 30 to 40 minutes until tender and golden.
3. Cook the turkey as specified on the package. Slice links into 1/4 inch rounds. Put butternut squash, onion, turkey, lettuce, and almonds in a large bowl. Drizzle with dressing and toss gently to coat.